Dim sum was originally prepared in southern China, more specifically in Hong Kong. There they were traditionally served for breakfast with a cup of Puerh tea. Now in Hong Kong, and all over the world, there are special restaurants serving dim sum with anything from fruits and vegetables to meat and seafood - you can probably say that it is fashionable. But the main component of dim sum is rice dough, which is made from rice flour; it can be found in Moscow without any problems.
To prepare dim sum dough, you can use natural dyes - for example, we use carrot and beet juices, spinach, etc. This is optional, but in my opinion, the colored dough looks beautiful. Moreover, in this way another bonus comes out: you can recognize dim sums with different fillings by their appearance, without having tried it yet. For the same purpose, having learned how to cook dim sums, you can experiment with their shape: not only can you sculpt from the dough something that looks like balls, you can also shape the edges.
Ingredients: Dim sum with pumpkin (for 1 dim sum 10 g of dough) Rice flour 100 g; Potato starch 60 g; Carrot juice 180 g.
Ingredients: Dim sum dough with duck: Rice flour 100 g; Potato starch 60 g; Water 160 g.
Ingredients: Prawn dim sum dough: Rice flour 100 g, Potato starch 60 g, Water (boiling water) 180 g.
Duck filling:
Peking duck 300 g, Cucumber 50 g; Garlic 1 clove; Hoisin sauce 100 g; Chicken powder 5 g; Soy sauce 20 g; Green onion 10 g; Sesame oil 10 g;
Potato starch 10 g
Marinated shrimp filling 600 g; Salt 1 teaspoon; Chicken powder 10 g; Sugar 20 g; Potato starch 10 g; Onion oil 20 g;
Canned bamboo 20 g; Sesame oil 10 g; Ground white pepper pinch.
Pickled shrimp 600 g, Salt 1 teaspoon, Chicken powder 10 g, Sugar 20 g, Potato starch 10 g, Onion oil 20 g, Canned bamboo 20 g, Sesame oil 10 g, Ground white pepper pinch .Prawn Marinade: Baking Soda 5g; Sugar 20g; Water 200g; Potato Starch 20g.
Preparation:
1. Pumpkin filling. Boil the pumpkin. Chop onion and pumpkin finely. Mix all ingredients.
2.Stuffing from duck. Cut the finished Peking duck into small half-centimeter cubes, also chop the garlic and cucumber (without the core), finely chop the green onion. Mix all ingredients, add starch and mix again.
3.Stuffing with shrimps. Mix all the ingredients for the marinade, place the shrimp in the resulting mixture and leave in the refrigerator for an hour. Cut the canned bamboo into medium cubes and cook for 5-7 minutes. Finely chop the marinated shrimps or beat a little in a mixer. Add spices, bamboo to the shrimp, mix everything.
4.Dough. Knead the dough and leave for 20 minutes.
5. Divide the dough into small pieces of about 1.5 x 1.5 centimeters (you should get 10 grams), roll out thinly.
6. Dim Sum. Place the filling in the middle (15 grams for each dim sum) and, collecting the dough from one edge to the other, mold the dim sum (the process is similar to sculpting dumplings).
7. Boil in a double boiler for 5-7 minutes, placing the dim sums on a banana leaf, lettuce leaf or edible paper (this will prevent them from sticking).
Peking duck
Peking duck
1. Prepare the duck - remove feathers, if any, and the second phalanx of the wing, rinse under water, leave for 15-20 minutes to dry.
2. Grate the duck from the inside with seasonings to taste (ground white pepper, salt, seasoning "5 spices"), chop with a skewer.
3. Scald with boiling water and pour over well with hot duck color.
4. Hang for 12 o'clock to allow excess moisture to the glass. To do this, it is better to put any container under the duck, you can use a plate.
5. After that, bake the dried duck in the oven for 80-90 minutes at 180 ° C until tender.
6. Cool the duck carcass and cut into fillets with boneless skin.
Color for one duck: Mix white rice vinegar (1200 g), red vinegar (300 g), water (600 g) and red dry wine (500 g).
Cooking time 50 min-2 hours 50 min, high difficulty.
